2/3 c. soft butter
2 tsp. grated lemon peel
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. pure vanilla extract
1 c. sugar
1 egg
1 tbsp. lemon juice
2 c. sifted all-purpose flour

Combine butter, lemon peel, ginger, soda, salt and vanilla; beat until light. Gradually add sugar; beat until light and fluffy. Beat in egg and lemon juice. Stir in flour; mix well. Refrigerate dough until stiff enough to handle, 2 hours or longer.

Shape into 3/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheets. Flatten to 1/8 inch thickness with bottom of a glass covered with damp cloth. Bake in preheated hot oven (400 degrees) 6-8 minutes or until edges are lightly browned. Remove to racks to cool.